© Keller + Keller
Active Time
Total Time
30 MIN
Serves : 4 first-course or 2 main-course servings

This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's no mayonnaise to mask the lobster's natural sweetness.    Amazing Seafood Recipes  

How to Make It

Step 1    

Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes. Using tongs, transfer the lobsters to a bowl and let them cool slightly. Remove the rubber bands from the claws. Crack the claws and knuckles and remove the meat. Using scissors, slit the tail shells and remove the meat. Remove the dark intestinal veins from the tails. Cut the lobster meat into 1/2-inch pieces.

Step 2    

In a small saucepan of boiling water, cook the peas until tender, about 2 minutes; drain well.

Step 3    

In a bowl, mix the olive oil, lemon juice, celery, basil and lemon zest. Add the lobster and peas, season with salt and white pepper and toss. Mound the lobster salad on plates and serve.

Make Ahead

The lobster meat can be chilled before dressing. Serve the salad lightly chilled or at room temperature.

Suggested Pairing

A Chardonnay, such as one from Napa Valley.

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